& Industria

od l
El-Lahamy et al., J Food Ind Microbiol 2018, 4:1
Journal of
Mi
urnal of Fo

crob logy
DOI: 10.4172/2572-4134.1000127

io Food & Industrial Microbiology

Jo

ISSN: 2572-4134

Research Article Open Access

Effect of Smoking Methods and Refrigeration Storage on Microbiological

Quality of Catfish Fillets (Clarias gariepinus)
El-Lahamy AA1*, El-Sherif SA1, Khalil KI2 and Mahmud AA2
1
Fish Processing Technology Laboratory, National Institute of Oceanography and Fisheries, Cairo, Egypt
2
Food Science and Technology Department, Faculty of Agriculture, Fayoum University, Fayoum, Egypt

Abstract
The current investigation aimed to study the impact of smoking process and refrigeration storage on microbiological load for
smoked fillets of catfish. Total bacterial counts (TBC) and yeast and moulds (Y and M) of fresh fillets of Catfish products decreased
after smoking process. The decline of microbiological load was greater in hot smoked than cold. Microbiological aspects of smoked
catfish product gradually increased (p<0.05) during storage period. Appearance of yeast and moulds growths on the surface
of smoked catfish products were firstly on hot products followed by cold smoked product after 35 and 40 days respectively..
Microbiological load of smoked products were within the permissible limits until end of storage period.

Keywords: Catfish; Refrigeration storage; Total bacterial count; Yeast Microbiological analysis
and moulds; Smoking process
Ten grams of sample were taken aseptically from different places
Introduction of fish samples and homogenized in 90 mL sterile distilled water (9.0
g NaCl/1000 mL distilled water) as described in ICMSF, [6]. The
The newly caught fish is highly perishable foods due to the homogenized samples were used for microbial determination.
action of the microorganism’s activity that occurs on the surface. In
fish technology, the microbiological control of raw fish and other Total bacterial count (TBC): Total bacterial count (TBC) was
ingredients in order to produce fishery products with good quality and determined by using nutrient agar medium [7]. Sterilization of media
safe for the consumers [1]. was processed by autoclave at 121°C for 15 min. 1.0 mL from the
final dilution was placed on the above medium (15-20 ml) in three
Total bacterial count (TBC) is an important criterion for quality replication and incubated at 37 °C for 2 days. The bacterial count was
evaluation of processed fish products. The maximum recommended calculated per one gram of sample and expressed as mean log cfu/g
bacterial count for good quality products is 5.7 log10 cfu/g, while the sample.
maximum recommended bacterial count for marginally acceptable
quality products is 7.0 log10 cfu/g [2]. Yeasts and molds count: Yeasts and molds count were enumerated
on malt agar as mentioned by Refai [8].
Shen [3] found that for fresh fish the total plate count was
determined by <104 cells/g, for sub fresh it was 104-106 cells/g, while Statistical Analysis
for the deteriorated fish, total plate count was as high as >106 cells/g.
Fish is usually cooked in different methods such as boiling, smoking,
Statistically analysis
roasting, frying and grilling. The processing methods improve hygienic The statistical interferences were evaluated using the following
quality by eliminating pathogenic microorganisms [4]. statistical tools as following: means, standard Error (SE) and One-way
Materials and Methods Smoking parameters Cold Hot
Brine solution (%NaCl) 10% 10%
Fish samples Brining time (h) 1 (h) 1(h)
Catfish (Clarias gariepinus): Samples of Catfish (Clarias Air drying time (h) 3 (h) 3(h)
gariepinus) were obtained from Wadi EI- Rayan Lake - Fayoum Temperature degree (∘C) 30 - 40∘C 50 - 90∘C
Governorate - Egypt in August 2015. Length and weight Averages of Smoking time (h) 11-12 (h) 5 - 6 (h)
fresh fish ranged between 56-60 cm and 1.8-2.3 kg, respectively. The The fuel Saw-dust Saw-dust
fresh fish were transported in icebox to the laboratory of fish processing Table 1: Conditions of smoking.
technology, Shakshouk station for fish research (NIOF), Fayoum
governorate, Egypt. Samples were beheaded and gutted then washed
gently with tap water and skinned then filleted manually. *Corresponding author: El-Lahamy AA, Fish Processing Technology Laboratory,
National Institute of Oceanography and Fisheries, Cairo, Kasrelainy, Egypt, Tel:
Smoking process +20227921339; E-mail: adelammar11@yahoo.com
Smoked fillets products were produced by the traditional smoking Received September 17, 2018; Accepted December 03, 2018; Published
methods of Cold and Hot smoking using smoking oven at Shakshouk December 11, 2018
fish research station (NIOF). The conditions of smoking process are Citation: El-Lahamy AA, El-Sherif SA, Khalil KI, Mahmud AA (2018) Effect of
showed in Table 1 as found by Abd El-Mageed (Table 1) [5]. Smoking Methods and Refrigeration Storage on Microbiological Quality of Catfish
Fillets (Clarias gariepinus). J Food Ind Microbiol 4: 127. doi:10.4172/2572-
Smoked fillets products 4134.1000127

Hot and cold smoked product samples were refrigerated at 4˚C for Copyright: © 2018 El-Lahamy AA, et al. This is an open-access article distributed
under the terms of the Creative Commons Attribution License, which permits
40 days. During storage for analysis, Samples were taken periodically at unrestricted use, distribution, and reproduction in any medium, provided the
intervals of 5 days for analysis. original author and source are credited.

J Food Ind Microbiol, an open access journal Volume 4 • Issue 1 • 1000127

ISSN: 2572-4134
Citation: El-Lahamy AA, El-Sherif SA, Khalil KI, Mahmud AA (2018) Effect of Smoking Methods and Refrigeration Storage on Microbiological Quality
of Catfish Fillets (Clarias gariepinus). J Food Ind Microbiol 4: 127. doi:10.4172/2572-4134.1000127

Page 2 of 3

ANOVA for comparing more than two groups which calculated using
SPSS 16.0 for windows.
Results and Discussion
Microbiological load of catfish fillets
The producers of smoking process may affect the microbial gross of
smoked fish products. Therefore, to assess the safety of smoked catfish
fillets, the smoked fillets were analyzed for microbiological indicators
as total bacterial count and yeast and mold count and the data obtained
are given in Table 2.
Total bacterial count (TBC): The results showed that smoking
process resulted in reduction the total bacterial count. Data showed
that TBC of fresh raw samples decreased from 4.49 ± 0.051 to 3.07
± 0.040 and 3.23 ± 0.161 log10cfu/g for hot smoked fillets and cold
fillets which clearly showed that hot smoking method caused marked
decline in the total bacterial count. These findings are in agreement
with these reported by Yanar [9], Omojowo et al., [10] and Abd El-
Mageed [5]. The reduction in total bacterial load of the smoked catfish
products may be due to the actions of several factors. The antimicrobial
effect of smoke constitutes, heating during smoking and partially
dehydration in addition to the effect of sodium chloride in lowering
the water activity of fish muscles and the harmful action of chloride ion
of sodium chloride on microorganisms [11]. Meanwhile, it was showed
that microbial load of cold smoked fillets was greater than that found in
hot smoked fillets samples which may be due to the high temperature
of hot smoking method (≥ 70°C) than in cold smoking method which
was carried at 30-40°C.
Yeast and molds (Y&M): After smoking process the yeast and
mold count decreased from 2.30 ± 0.069 to 1.0 ± 0.040 and 1.11 ±
0.057 for hot smoked fillets and cold smoked fillets, respectively. This
observation may be attributed to the effect of concentration of salt and
smoke during smoking process. The hot smoking was effective more
than cold smoking in the reduction of vegetative molds and yeasts
growth. Similar results were found by Idris et al., [10], Omojowo et
al. [12]. Meanwhile, Abd El-Mageed [5] observed that the yeast and
mould count did not detected in hot and cold smoked Silver Carp fillets
immediately after smoking process.
Parameters Fresh fillets Catfish fillets
Hot smoked fillets
TBC ( log cfu/g) 4.49 ± 0.051 3.07 ± 0.040
Y&M (log cfu/g) 2.30 ± 0.069 1.0 ± 0.040
Data are presented as mean ± SE of 3 replicates. SE: Standard Error -Significant difference at P<0.05.
TBC: Total Bacterial Count (Colony Forming Unit/g); Y&M: Yeast and Moulds.
Table 2: Microbiological load of smoked Catfish fillets.
Changes of microbiological quality during refrigeration
storage
Total Bacterial Count (TBC): Microorganism’s activity is the
important factor limiting the shelf life and storage period of fish and
fish products. Hot smoked and cold smoked fillets of Catfish were
analyzed microbiologically for TBC as well as Y and M counts at zero
time of storage period and during the refrigeration storage for 40 days
at 4 ± 1°C. As given in Table 3 total bacterial counts for hot smoked
and cold smoked fillets of Catfish at zero time were 3.07 ± 0.040 and
3.38 ± 0.161 log10 cfu/g, respectively. These initial values gradually
increased (p<0.05) up to 5.60 ± 0.115 and 5.84 ± 0.057 log10 cfu/g,
respectively after 40 days of refrigeration storage. TBC is an important
criterion for quality evaluation; the maximum recommended bacterial
count for good quality products is 5.70 log10 cfu/g, and the maximum
recommended bacterial count for marginally acceptable quality
products is 7.00 log10 cfu/g [2]. From these data, it is possible to say
that total bacterial number of hot and cold smoked catfish products
were not exceeded the permissible limits of acceptability during
refrigeration storage even after 40 days. El-Akeel [13] explained the
increasing of total bacterial number of hot and cold smoked catfish
fillets during refrigeration storage period may due to the loss of both
phenolic and carbonylic compounds which acted as antimicrobial
agents. Similar results were found by Abd El-Mageed [5], Kolodziejska
et al. [14] Yanar [9], and Frank et al., [15] who mentioned that total
bacterial count of smoked fish increased during refrigeration storage
(Table 3).
Yeast and molds (Y&M): The data given in Table 4 show the
microbiological changes of moulds and yeasts counts of hot and cold
smoked Catfish fillets during refrigeration storage. The initial counts
of yeast and mold in the hot smoked and cold smoked fillets were 1.00
± 0.040 and 1.11 ± 0.057 log10 cfu/g, respectively. These initial values
increased (p<0.05) up to 4.75 ± 0.040 and 4.5 ± 0.028 log10 cfu/g,
respectively at the end of 40 days of refrigeration storage.
Mold rather than bacterial growth is the major problem (smoked
fish) because of its low water activity [16]. During storage, the low
water activity of hot smoked Catfish fillets was more suitable for yeast
and mold growth compared with cold smoked Catfish fillets, these led
Cold smoked fillets Sig. L.S.D
3.23 ± 0.161 0.000 0.282
1.11 ± 0.057 0.000 0.154

Storage time (days) (TBC) log cfu/g Sig. LSD

Hot smoked fillets Cold smoked fillets
0 3.07 ± 0.040 3.38 ± 0.161 0.136 0.334
5 3.84 ± 0.080 4 ± 0.086 0.248 0.236
10 4.04 ± 0.173 4.17 ± 0.098 0.549 0.396
15 4.23 ± 0.132 4.47 ± 0.144 0.288 0.339
20 4.69 ± 0.178 4.95 ± 0.202 0.390 0.539
25 5.14 ± 0.080 5.49 ± 0.121 0.074 0.292
30 5.43 ± 0.248 5.6 ± 0.080 0.550 0.521
35 5.47 ± 0.202 5.7 ± 0.161 0.424 0.516
40 5.6 ± 0.115 5.84 ± 0.057 0.137 0.258
Sig. 0.000 0.000 - -
L.S.D 0.432 0.372 - -
Data are presented as mean ± SE of 3 replicates. SE: Standard Error - Significant difference at P<0.05.
Table 3: Changes in total bacterial count (TBC) log cfu/g of smoked Catfish fillets during refrigeration storage at 4.0 ± 1°C.

J Food Ind Microbiol, an open access journal Volume 4 • Issue 1 • 1000127

ISSN: 2572-4134
Citation: El-Lahamy AA, El-Sherif SA, Khalil KI, Mahmud AA (2018) Effect of Smoking Methods and Refrigeration Storage on Microbiological Quality
of Catfish Fillets (Clarias gariepinus). J Food Ind Microbiol 4: 127. doi:10.4172/2572-4134.1000127

Page 3 of 3

Storage time Yeast and mold count (log cfu/g) Sig. LSD
(Days) Hot smoked fillets Cold smoked fillets
0 1.00 ± 0.040 1.11 ± 0.057 0.194 0.136
5 1.84 ± 0.069 1.00 ± 0.175 0.022 0.375
10 2.69 ± 0.190 2.46 ± 0.034 0.301 0.386
15 3.17 ± 0.051 2.6 ± 0.057 0.002 0.154
20 3.4 ± 0.190 2.77 ± 0.034 0.022 0.386
25 3.95 ± 0.127 3.23 ± 0.132 0.017 0.368
30 4.3 ± 0.063 3.9 ± 0.075 0.015 0.200
35 4.69 ± 0.109 4.27 ± 0.046 0.024 0.236
40 4.75 ± 0.040 4.5 ± 0.028 0.007 0.103
Sig. 0.000 0.000 - -
L.S.D 0.322 0.242 - -
Data are presented as mean ± SE of 3 replicates; SE: Standard Error - Significant difference at P<0.05.
Table 4: Changes in yeast and mold (Y&M) log cfu /g of smoked Catfish fillets during refrigeration storage at 4.0 ± 1˚C.

to appearance of yeast and mold growths on the surface of hot and
cold smoked fillets after 35 and 40 days respectively. So, smoked Catfish
fillets were rejected after 35 and 40 day for hot and cold smoked fillets,
respectively. Daramola et al. [17] showed that the control sample
were high throughout the period of storage and were even completely
covered by mold at the end of the 5-week storage. In spite of the slightly
reduction in moisture contents. These results coincided with those by
Idris et al. [10] and Daramola et al. [17].
Fungal growth in smoke dried and sundried chela (Laubuka
dadiburjori) after 30 and 60 days of storage was higher than frozen and
canned chela this may be attributed to increase in aW of products [18].
Gandotra et al. [19] observed that growth of molds causes products
deteriorate when moisture content is about 15%. This finding supports
our current study. The reduction in water activity (aw<0.75) is a
controlling factor of mold growth during storage (Table 4).
References
1. FDA (2001) Clostridium Botulinum Toxin Formation. US Government Printing
Office, Washington, DC.
2. Stewart GS (1986) Microorganisms in Food-2. Sampling for Microbiological
Analysis: Principles and Specific Applications ICMSF, Blackwell Scientific
Publications. Meat Sci 19: 315.
3. Shen L (1996) Amperometric Determination of Freshness by a Hypoxanthine
Biosensor. J Sci Food Agric 70: 289-302.
4. Kocatepe D, Turan H, Taskaya G, Kaya Y, Erden R, et al. (2011) Effects
of Cooking Methods on the Proximate Composition of Black Sea Anchovy
(Engraulis Encrasicolus, Linnaeus 1758). GIDA 36: 71-75.
8. Refai MK (1991) Manual of Food Quality Control Quality Assurance, in the
Food Control, Microbiological Laboratory. Anal Food Agric Organization of the
United Nation, Rome.
9. Yanar Y (2007) Quality Changes of Hot Smoked Catfish (Clarias gariepinus)
During Refrigerated Storage. J Muscle Foods 18: 391-400.
10. Idris GL, Omojowo FS, Omojasola F, Adetunji CO, Ngwu EO (2010) The Effect
of Different Concentrations of Ginger on the Quality of Smoked Dried Catfish
(Clarias Gariepinus). Nat Sci 8: 59-63.
11. Lueck E (1980) Antimicrobial Food Additives: Characteristics, Uses, Effects/
Erich Luck, Martin Jager pp: 280.
12. Omojowo FS, Omojasola PF, Kolawole MO, Ngwu EO, Oluborode GB, et al.
(2010) Effect on Brining on the Microbial Quality and Safety of Smoked Catfish.
N Y Sci J 3: 20-26.
13. El-Akeel MTM (1988) Chemical, Microbiological and Sensory Evaluation of Hot
Smoked Catfish. Fac of Agric, Cairo Univ.
14. Kolodziejska I, Niecikowska C, Januszewska E, SikorskI E (2002) The Microbial
and Sensory Quality of Mackerel Hot Smoked in Mild Conditions. Food Sci
Technol 35: 87-92.
15. Frank F, Xu Y, Jiang Q, Xia W (2014) Protective Effects of Garlic (Alliumsativum)
and Ginger Zingiber officinal on Physicochemical and Microbial Attributes
of Liquid Smoked Silver Carp (Hypophthalmichthys molitrix) Wrapped in
Aluminum Foil During Chilled Storage. African J Food Sci 8: 1-8.
16. Essuman KM (1994) Fermented Fish in Africa: A Study on Processing,
Marketing and Consumption. Fisheries Tech, FAO, Rome.
17. Daramola JA, Alao FO, Osofero SA, Wemimo OO (2014) Assessment of the
Microbial and Sensory Qualities of Smoked African Catfish (Clarias gariepinus).
Journal of Agri and Environ Sci 3: 11-22.

5. Abd El-Mageed SAH (1994) Chemical and Technological Studies on Fish
Smoking. Fac Agric, Al-Azhar Univ.
6. Kurznachrichten (1978) Microorganisms in Food 1. Their Significance and
Methods of Enumerations. 2. Aufl. Herausgegeben Von Der International
Commission on Microbiological Specification of Food (ICMSF). Mol Nutr Food
Res 24: 329-329.
7. Oxoid M, Bridson EY (1961) The Oxoid Manual of Culture Media Including
Ingredients and Other Laboratory Services. Oxoid p: 311.
18. Sajib A, Subrata K, Mahmudul H, Shuvra R, Riadul H, et al. (2015 ) Effect
of Traditional Fish Processing Methods on the Proximate and Microbiological
Characteristics of (Laubuka dadiburjori) During Storage at Room Temperature.
J Fisher and Aquatic Sci 10: 232-243.
19. Gandotra R, Koul M, Gupta S, Sharma S (2012) Change in Proximate
Composition and Microbial Count by Low Temperature Preservation in Fish
Muscle of Labeo Rohita (Ham-Buch). IOSRJ Pharm and Biolo Sci (IOSRJPBS)
2: 13-17.

J Food Ind Microbiol, an open access journal Volume 4 • Issue 1 • 1000127

ISSN: 2572-4134